Simple cauliflower salad
My flatmates and I feel quite alone in the world when it comes to our cauliflower dedication. If you don’t count mushrooms, they are probably my favourite vegetable, but often make it on “most hated vegetable” lists. I will quite happily eat cauliflower on its own, seared in the pan and lightly salted. However, it also works fantastically with a lot of my favourite flavour directions: lemon, cumin/spices, herbs, mustard, cheese, garlic. Or a combination of a few, like so:
This basic salad is a simplified version of an Ottolenghi recipe – it looks and probably tastes very different from the original (which includes cherry tomatoes and dill). What I love is that it still tastes great with my various switches and omissions – so go ahead and make it your own, and let me know if you stumble across something really noteworthy.
Seared cauliflower salad
- 1 Tbs capers, rinsed, drained and roughly chopped
- ½ Tbs wholegrain mustard (I used smokehouse)
- 1 garlic clove, finely chopped
- 1 Tbs cider or white wine vinegar (I used the latter)
- Optional: juice of half a lemon
- Salt and pepper to taste
- Olive oil (twice as much as there is liquid)
- Around 250g cauliflower florets (1 small cauli’s worth)
- Large handful of washed baby spinach leaves or mild mesclun mix (I used miner’s lettuce from the garden)
Mix dressing ingredients together – I used a pestle and mortar for this, which worked quite well. Whisk until thickened, set aside.
Bring a few mm of water in a medium large frypan to the boil. Add cauliflower, cover. Steam for three minutes on medium heat, ensuring the pan doesn’t dry out. Uncover, turn the heat up to high, and let the pan mostly dry out, then add a splash of oil and stir to coat the cauliflower. Let sizzle away until the bottoms are brown, then stir and let brown again.
Throw the cauliflower on top of the leafy bits and drizzle over dressing, then mix it up and taste. Season further if necessary, then serve.